Sole Meuniere

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • 4 (4-ounce) sole filets
  • 2 tablespoons all-purpose flour
  • 1/2 stick (1/4 cup) plus 1 tablespoon unsalted butter
  • 1 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh flat-leafed parsley leaves
Directions
  • Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and cook fish 3 minutes each side, or until just cooked through.

  • Reduce heat to moderately low. Cut remaining butter into pieces and add to skillet. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, parsley, and pepper to taste, swirling skillet to incorporate (butter will foam). Serve sole filets with butter.


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